When inspecting fresh fish supplied to fish auctions in the Ne-

therlands, Schmidt Zeevis buyers not only look at the quality of

the supplied fish, but also at the quality of the fishermen sup-

plying the fish. With their many years of experience, our buyers

know exactly which vessels take good care of their fish. Only the

very best is good enough for many of Schmidt Zeevis’s clients.

Fish that has been well cared for since capture gives chefs a few

extra days to work with the fish. This is called top quality.

fly-shoot (sEINING)

ONLY THE BEST FISH FROM THE BEST FISHERMEN

fly-shooting has become the buzzword in sustainable fishing. this old fishing method involves using a seine rope with a net attached to encircle the catching area. stronger and larger fish will keep swimming ahead of the seine rope and are herded into the net only when the ship approaches and the net is raised. this allows undersize fish to remain free. this slow-fishing me-thod catches perfect, attractive large fish and uses less fuel – environmentally sound and economical.

FISHING SLOWLY

Dhan

Rope

Net

SHOOTING THE SEINE-NET

l y s h o o t

almost a cENtury

Grandma Schmidt in 1917

was smart to open her fish

shop near the Rotterdam

harbour. Her customers

were the prominent citizens

and well-to-do who had settled in the outskirts

of Rotterdam. Today’s fish soup is based on a

recipe from 1919. Many of the ships calling

at nearby ports would order their provisions

from the esteemed businesswoman. The

subsequent two generations of the Schmidt

family also started to supply restaurants. Hans

Schmidt, in particular, expanded Schmidt

Zeevis into a global business between 1975

and 2000.

In 2005 the current mana-

ging director, Marcel van

Breda, won the Rotterdam

Entrepreneurs Award. He

received the award for his

continued alertness to both business and hu-

man aspects without losing sight of quality.

√ Supplier of fresh fish to the most prestigious restaurants (including Michelin star restaurants)

√ Purveyor to the Dutch Royal Household

Geert-Jan Vaartjes - Chef de Cuisine

Restaurant De Heeren Van Harinxma,

Lauswolt Bilderberg Estate (Beetsterzwaag)

“If there was such a thing as a Miss Fish Election, the fly-shoot fish

would definitely win.”

Nico Boreas - Patron/Head Chef

Restaurant Boreas (Heeze)

“This is fresher than fresh. Fantastic.”

Albert van Rheede - Executive Head Chef

Restaurant Sanadome (Nijmegen)

“In line with our Wellness & Cuisine philosophy, fly-shoot fish is entirely in

line with the sustainable use of nature. Our guests also want to taste wellness.”

Tonny Berentsen - Chef de Cuisine

Restaurant Kromme Dissel (Heelsum)

“Gorgeous, perfect fish that smile at you.”

Erik van Loo - Patron Cuisinier

Restaurant Parkheuvel (Rotterdam)

“Superb. Fly-shoot fish have not suffered. You can tell by their scales. The fish

are intact. They stay fresh much longer. This is also evident on the inside.“

www.schmIdtsEafood.com